Tomato Salad on Cumin-Spiced Yogurt
Servings: 4
Ingredients
| Qty | Ingredient |
|---|---|
| ½ tsp | cumin seeds |
| 1 cup | full-fat Greek yogurt, plus 2 tablespoons |
| ¼ tsp | turmeric powder |
| 1 tsp | kosher salt, divided |
| 1 clove | garlic |
| 1 handful | scallion greens |
| 1 handful | dill |
| ¼ cup mellow white wine vinegar | |
| Freshly ground black pepper, to taste | |
| ½ cup | neutral oil, such as grapeseed |
| 1½-2 pounds | ripe tomatoes, a variety of sizes and shapes, cut into wedges or halved if small |
Preparation
- Toast the cumin seeds in a comal until aromatic, about 2 minutes.
- Grind to a powder in a mortar and pestle.
- Mix toasted cumin with 2 tablespoons yogurt, turmeric and ½ teaspoon salt, until no streaks remain.
- Puree the garlic, herbs, yogurt, vinegar, ½ teaspoon salt and pepper in a food processor until smooth.
- With the machine running, pour the oil into the bowl in a slow steady stream until it becomes a thin, light green vinaigrette.
- Spread the remaining 1 cup yogurt on the bottom of a large serving dish.
- Toss the cut tomatoes with the vinaigrette then pile them on top of the yogurt.
- Pour any remaining dressing all over the tomatoes and yogurt.
- Finish with a sprinkle of Maldon or other crunchy salt.